Potato-Stuffed Poblanos Reverse Potato Skins
Roasted poblano peppers are stuffed with bacon mashed potatoes and plenty of Cheddar cheese in this indulgent twist on stuffed peppers.
Mix sour cream salsa verde and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
Place potatoes into a large pot and cover with salted water; bring to a boil.
Reduce heat to medium-low and simmer until tender about 10 minutes.
Drain and cool in a large bowl.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Line a baking sheet with aluminum foil and place peppers on the baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered 3 to 4 minutes.
Place blackened peppers into a bowl and tightly seal with plastic wrap.
Allow peppers to steam as they cool about 20 minutes.
ArnoldGreg December 11, 2023
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